Ginger Pear Upside Down Cake Recipe
Ingredients
| Pear | 20 Ounce | |
| Butter | 1/3 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| 1/4 cup brown sugar, packed | ||
| 3/4 tsp. ginger Maraschino cherries | ||
| All purpose flour | 1 1/3 Cup (16 tbs), sifted | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Soft butter | 1/3 Cup (16 tbs) | |
| Milk | 2/3 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Egg | 1 | |
| Pear Sauce | ||
Directions
Heat oven to 350 degrees.
Drain pears, saving juice for sauce.
Dry pear halves well on paper towelling.
Put 1/3 cup butter in 9-inch square pan or 10-inch skillet and set in oven to melt.
Remove from oven and add molasses, brown sugar and ginger.
Stir to blend.
Lay pear halves, cut side down, in a design in butter mixture.
Add a few cherries for color.
Sift flour, sugar, baking powder and salt into mixing bowl.
Add 1/3 cup butter, milk and vanilla.
Beat 2 minutes, medium speed on the mixer or 300 strokes by hand.
Add egg and beat 2 minutes more.
Pour over pears.
Bake 40 to 50 minutes or until cake springs back when touched lightly in the centre.
Drain pears, saving juice for sauce.
Dry pear halves well on paper towelling.
Put 1/3 cup butter in 9-inch square pan or 10-inch skillet and set in oven to melt.
Remove from oven and add molasses, brown sugar and ginger.
Stir to blend.
Lay pear halves, cut side down, in a design in butter mixture.
Add a few cherries for color.
Sift flour, sugar, baking powder and salt into mixing bowl.
Add 1/3 cup butter, milk and vanilla.
Beat 2 minutes, medium speed on the mixer or 300 strokes by hand.
Add egg and beat 2 minutes more.
Pour over pears.
Bake 40 to 50 minutes or until cake springs back when touched lightly in the centre.
Chef
